Prep time:
Cooking time: 5 minutes
Total time:
Serves: 2
mixed salad leaves
Parmesan cheese shavings (I use a vegetable peeler)
4 slices of smoked venison (I used Weald Smokery’s)
1 courgette, sliced at an angle
extra virgin olive oil
ready-made balsamic glaze, to serve
For the dressing (adjust to taste)
3tbsp good extra virgin olive oil
2tbsp balsamic vinegar
½tsp wholegrain mustard
1tsp honey
salt and pepper, to taste
A showstopper of a salad that looks stunning but can be thrown together instantly. The courgettes can be chargrilled the day before, or on the barbecue! The smoked venison from Weald Smokery is incredible. Deer are plentiful in the Weald, vast tracts of it were once royal hunting forest, so venison has been enjoyed here for centuries. The Smokery takes lean haunch cuts, cures them with their own blend of ingredients, then cold-smokes them over oak shavings for up to seven days. Dan, Head Smoker, says, “This long, painstaking process gently draws out moisture, giving the smoked venison a similar texture to Parma ham, and an intense yet delicate flavour and colour all of its own.”
Serve with Nine Oaks Blanc De Blanc 2022 Weald Smokery Weald Smokery produces delicious smoked products with passion, pride and care. With dedication to their craft and maintaining traditional methods, they have become known as one of the best artisan food producers operating in the UK today, attaining the award of Best Artisan Producer by Gourmet Britain. They produce smoked products using traditional techniques, which ensures they retain their authentic taste and texture. wealdsmokery.co.uk
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